Observed kitchen clean and organized during busy lunch service. Employees followed hygiene and food safety practices well during this busy period.
*Sanitizer dispenser at three vat sink was dispensing sanitizer solution at a concentration below measurable levels. Have this dispenser serviced immediately, and send repair statement to EHS no later than 19 October.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: Quaternary ammonium sanitizer solutions in the three vat sink and wash rag buckets were observed to contain less than 150 ppm of quaternary ammonium. All solutions were made by the sanitizer dispenser at the three vat sink. No equipment sanitization was observed using the unsatisfactory solutions.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. CFM immediately emptied sanitizing solutions throughout the kitchen and manually mixed a satisfactory new batch of sanitizer in the three vat sink. CFM placed a service order to have the dispenser repaired, and agreed to monitor solutions hourly, and to manually make more if needed. Discontinue use of sanitizer dispenser until repaired or replaced. Send repair statement to EHS no later than 19 October 2015.
|
10/15/2015 | Risk Factor | |
EHS observed kitchen impressively clean and organized. EHS suggested relocating dented can segregation area to a lower shelf, and labeling the shelf. Please monitor sanitizer concentration and adjust as needed to maintain a concentration between 200-400 ppm, as suggested by manufacturer. Sanitizer test strips appear old due to discoloration - consider obtaining new test kits. Maintain current logs of ambient temperatures and food temperatures inside of refrigeration units.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Yogurt and cream cheese packages stored for several days in Victory two door upright refrigerator were measured to be 49 F. Ambient temperature inside the unit was measured to be 49 F.
Correction: Ensure potentially hazardous foods are maintained at 41 F or colder. Monitor refrigerator and food temperatures frequently. Potentially hazardous foods in the unit were discarded before daily food service to students began.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Victory two door upright refrigerator (on right, 49 F).
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. CFM discussed with janitorial supervisor the need to maintain refuse containers closed.
|
04/10/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed temperature logs and documenting reheat temperatures.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, and enclosed components of equipment are not being cleaned as required observed. Black mold was observed inside of ice machine.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. Clean and sanitize ice machine.
|
10/14/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
No violation noted during this evaluation. | 03/06/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
No violation noted during this evaluation. | 10/25/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed cleaning procedure for drawers and containers that are used to store clean utensils.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
|
04/08/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Fort Belvoir Elementary School, 5970 Meeres Rd, Ft Belvoir, VA 22060 »